2 Lentil Dishes

Lentil Pie
12 OZ red lentils
2 large potatoes
2 onions
1 LB tomaotoes
1/4 pint stock
2 TSP curry powder
1 TSP yeast extract
salt and pepper
Clean and soak the lentils, and cook in just enough water until tender.
Mash them up, adding the yeast extract, curry powder and seasonings. @Boil
and mash the potatoes, adding a little stock if dry. Season with salt and
lots of pepper.
Chop the onions and tomatoes, and cook slowly in the rest of the stock,
until thick and soft. Season. Spray an ovenproof dish with a low-fat
spray, and place the lentil mixture in the bottom. Put the tomato mixture
on top, and finally, the potatoes. Bake at 375F, Gas mark 5 for 30
minutes.
Bean and vegetable Stew
4 OZ butter beans
2 OZ lentils
3 onions
3 carrots
3 tomatoes
1 green pepper
1 turnip
2 stalks celery
2 bay leaves
1 TSP yeast extract
1 TBSP lemon juice
salt and black pepper
Soak the beans overnight, or pour boiling water over them and eave for 1
hour. Simmer them in about 2 pints of liquid, until half cooked. Add the
washed lentils, and contiue simmering for about 30 minutes. Now add the
bay leaves and sliced vegetables, allowing more time for the root
vegetables. When everything is tender, add the lemon juice, yeast extract
and seasonings. Serve with freshly baked, wholemeal bread.
Both addapted from, "Healthy eating, a vegan cookbook for a new age" by
Joyce D'Silva
I don't know an American term for butter beans, but they are the great big
fat ones.
Love Shell.